Wine Lesson #6: Grape Talk – Cabernet Sauvignon (Part 1/2)

LESSON #6: Grape Talk – Cabernet Sauvignon (Part 1/2)

Bordeaux's Lafite-Rothschild, Mouton-Rothschild and Latour, America's Screaming Eagle, Silver Oak Napa Valley, Heitz Martha's Vineyard, Opus One and BV George de Latour and Italy's Sassicaia, what do these legendary wines have in common? It's a grape called Cabernet Sauvignon.

WHAT is it about Cabernet Sauvignon that makes such legendary wines and they seem be forever young?

The thick skin of Cabernet Sauvignon produces a lot of tannins for the wine to develop structure for a well-balanced wine. Long hang-time (length of time spent on the vine before the grape is ripe for harvesting) enables the grape to develop richer phenolics which are essential for a wine to be complex otherwise all we get is a simple wine quite easy to forget.

The acids in Cabernet form the foundation needed for the fruit flavors of the wine to stay fresh while it improves with age for many decades. So why doesn't everybody just forget about the other 1,000 grape varieties and plant only Cabernet Sauvignon then?

Not all locations are suitable for Cabernet Sauvignon. It is quite partial to moderately warm and slightly arid climate. Too cold or too warm, in very rich soils or in locations starved for sun light and the resulting wines become herbaceous and lacking in fruit flavors.

It ripens later than many other varieties such as Merlot, so harvest takes place later in the year. This means it is particular susceptible to late season rains which can ruin an otherwise perfect vintage. Planting Cabs in places prone to heavy rains during that part of the year is really asking for trouble. Cabernet Sauvignon wine tends to be a bit too firm and muscular. To make it more approachable, other grapes such as Merlot for example is frequently planted for blending to add flesh and makes the wine a little suppler. Straight 100% Cabernet Sauvignon wines are more of an exception than a rule these days.

ANY DIFFERENCE BETWEEN NEW WORLD AND OLD WORLD CABS?

Old World Cabernet Sauvignon red wines are packed with aromas of violets, cassis and cedar. From the New World regions, aromas lend towards chocolate, blackberry and pepper, with various degree of oak and earth. But Cabernets from both worlds converge on food pairings of red meat, intense pasta, venison and lamb. For the more sophisticated palates and armed with a matured say 15-20 year old vintage Cabernet, try kangaroo or quail with wine reduction sauce served with some high-protein quinoa.

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